Paul Gayler

Chocolate Mascarpone Brûlée

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
A Passion for Cheese
A Passion for Cheese

By Paul Gayler

Published 1997

  • About

This looks like a classic creme brûlée, but when you shatter the crisp caramel topping a thin layer of dark chocolate is revealed underneath. You could put a handful of raspberries at the bottom of each dish for another unexpected treat.

Ingredients

  • 425 g (15 oz, scant 2 cups) mascarpone
  • 175

Method

Preheat the oven to 140°C, 275°F, gas 1. Lightly whisk together the cheese, two-thirds of the caster sugar and all the egg yolks and then strain through a sieve. Pour the mixture into 4 ramekins and place them on a wad of paper in a roasting tin (the paper prevents the mixture at the b